Butterflied Lamb With Garlic Butter

1. 1

   Open lamb out flat, place the fat-side down on a board. Using a meat mallet or rolling pin pound the lamb to even thickness.

2. 2

   Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.

3. 3

   Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight.

4. 4

   Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes.

5. 5

   Place lamb, fat-side up, over the vegetables in the roasting dish. Bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired.

6. 6

   Remove the lamb from the dish, cover loosely with foil to keep warm.

7. 7

   Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.

8. 8

   Slice lamb and serve with the vegetables.

* Per serving · 4 servings · Values may vary.